Ok they weren't really accidental. I set out to make 1 batch of carrot-coconut cupcakes. I started shredding carrots until I realized that I had shred enough for 3 batches. Oh what the heck- I'll just make that many, I said to myself.

This is one of the first recipes I tried off of www.epicurious.com a few years ago and I think it's a pretty solid recipe. I've made this several times, sometimes with missing ingredients or altered quantities and they still turn out fantastic.

Here I present to you carrot-coconut cakes, three ways:

The spread

Mini Carrot-Coconut Cake Loaves

Regular Size Cupcakes in pastel silicone cupcake holders.

I had been staring at these super cute cupcake holders for the longest time until I broke down and bought a set at Sur La Table. Jared also decided to try his hand at making a brown butter buttercream, attempting to copy the ones we got from Molly's for our wedding. This is also Jared's first attempt at piping cupcake frosting with the set I bought him many years ago. Please excuse the odd looking frosting. I guarantee it tastes marvelous, though!

Cook the butter, brown sugar and rum on medium heat until the sugar is dissolved and the mixture is a little pasty. Let the mixture cool and then mix with cream cheese. Whip the heavy whipping cream in another bowl to stiff peaks. Carefully fold in the whipping cream to the cream cheese mixture, half at a time.